Stir starch with 4 tbsp. cold milk until smooth. Bring remaining milk to boil with sugar, add starch, almond kernels and rose water, stirring throughout. Make into a creamy paste in 3-5 min.
Rinse cooled dessert dishes, pour in amount and sprinkle with pistachios. Cover and refrigerate for 4-5 hours until ready to serve.
Info:
7 g egg white
10 g fat
40 g carbohydrates
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